“At his second visit to America, when in Washington in February, 1868, Dickens, replying to a letter in which Irving was named, thus describes the last meeting and leave-taking to which he alludes above:
...

Bacardi Patrimonio
Adapted from a recipe by Anthony Berg, Le Hussard, Nice, France.
“This drink was created for the 2012 Bacardi Legacy for the 150th anniversary of the brand. The mix of the Bacardi Superior and Bacardi 8 is intended to create ...

Between Piety and Desire
Adapted from a recipe by Joel Clark, Sanctuaria, St. Louis, MO.
“A friend of mine from New Orleans was visiting the bar one night and told me a story that took place between the streets of Piety and ...

Constant Gardener
Adapted from a recipe by Tom Macy, Clover Club, Brooklyn, NY.
“While brainstorming cocktails for the spring menu, this was one of those flavor combo ideas that actually worked out. Isn't it nice when it works the same in the ...

Bustier
Adapted from a recipe by Alicia Leslie and Amy Eldridge, The Ranstead Room, Philadelphia, PA.
“A riff on the Boulevardier, which is itself a riff on the Negroni. Pronounced the French way, it shares with its namesake a way of captivating ...

Butter Lemon Smoke
Adapted from a recipe by TJ Vytlacil, Blood & Sand, St. Louis, MO.
“This drink as taken my bar by storm thanks to one happy guest. The name came from my guest. He is a local musician and told ...

Butter Pecan Sazerac
Adapted from a recipe by David Nguyen-Luu, Rockpool Bar and Grill, Perth, Victoria Park, Australia.
“Working for the Rockpool group, I have access to one of the best kitchens in Australia, guided by one of the best chefs in ...

Cherry Cobbler
Adapted from a recipe by Cris Dehlavi, M Restaurant and Bar, Columbus, OH.
“The bitter-sweet flavor of the Luxardo cherries works really well with the ruby port and the rye. The orange bitters and the orange flower water brighten this ...

CJ750
Adapted from a recipe by Pablo Toledo, Cvrve, Shanghai.
“I came up with this modern twist of the Sidecar, that’s why the name. Here in Shanghai we have a big French and European colony, they like this motorbike called CJ750. That ...

Court of the Crimson King
Adapted from a recipe by Wes Galloway, Black Beans Steakhouse and Lounge, Port Hope, Canada.
“Delicious, festive cocktail... everyone says it tastes like Christmas! When you see its gorgeous colour, the origin of its name will be ...

Dark Dagger
Adapted from a recipe by Lorenzo Miglietta, Library Bar, London, UK.
“The Gold Dagger Award was an award given annually by the Crime Writers' Association for the best crime novel of the year. From 1995 to 2002, The Macallan has ...

Dusky Violette
Adapted from a recipe by Japhet Bower, The Bistro @ Courtyard by Marriott, Toronto.
“It's vegetal like a Bloody Caesar but so much better because there's no salt. Biotta beet juice from Whole Foods is a quick fix but I've ...

Eavesdropper
Adapted from a recipe by Houston Eaves, East Side Showroom, FINO, Austin, TX.
“This drink has a great balance of sweet and savory, and has proven to be popular with the spice-loving population of Austin, Texas.” Houston Eaves.
52.5 ml (1.75 oz) ...

El Momento Perfecto
Adapted from a recipe by Daniel Bovey, Sahara Bar, Reading, UK.
“I am a cocktail bartender in the UK. I have a cocktail in the Bacardi Legacy final and was hoping that I could get you to mention it ...

Adapted from a recipe by Esther Medina Cuesta, Roux at Parliament Square, London, UK.
“Colin Dunn came to my bar and asked me to create an aperitif with Talisker for the 'Talisker vs Borough Market' consumer tasting. He named the drink. ...

Masala Chai Punch
Adapted from a recipe by Tyler Fry, Side Door, Omaha, NE.
“As a tea specialist who got into mixology through tea, I wanted to approach this recipe as simply as possible. My goal was to recreate ...

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Sencha Flip
Adapted from a recipe by Jason Walsh, CocktailLogic.com, Brooklyn, NY....

1831
Tim Laferla, Red Bar @ Bam-Bou, London, UK
“I created this drink in celebration of Martell cognac’s tri-centenary this year, with the vision of becoming a ‘future classic.’ It’s a simple drink with bold flavours that celebrate all the different aroma ...

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53 Souvenirs
Adapted from a recipe by ms. franky marshall, The Dead ...

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A 23-year-old Girl
Adapted from a recipe by Foxyie Wong, The Soul, ...

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Absolut Kelly
Adapted from a recipe by Ektoras Binikos, 2nd Floor ...

Ambré Carré
Agostino Galli, Lacerba, Milano, Italy
“I created this drink as a thank you for a present from a dear friend of mine, Claudio, who took three bottles of Noilly Prat Ambré from Noilly Prat distillery as a present for the ...

Angel's Share
Marcus Henriksson, Brooms & Hatches, Oslo, Norway
“I have always been fascinated by the process that occurs during the barrel aging, called the angel’s share, when some percent of the spirit is lost to evaporation. There’s something almost poetic about ...

Auch, Aye!
Adapted from a recipe by Faye Woodcock, The Blind Pig, Glasgow, Scotland.
“A summery malt-based cocktail which was designed for the folks at Auchentoshan Single Malt whisky. I find whiskies like Three Wood extremely versatile when it comes to mixing, ...

Axis & Allies
Adapted from a recipe by Jesse Card, Salud! Bistro, Christiansted, St. Croix, USVI.
“This is my new favorite end of shift go-to drink. Well-balanced and titillating, it does its job to calm the nerves after a long night behind ...

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Banana Buckmeister
Adapted from a recipe by Gorge Camorra, Cloud9 bar, Geelong, ...

Barflies Cocktail
Adam Hrapko, Zuma, Dubai, UAE
“This cocktail is dedicated to the book about biggest icon of Czechoslovakia bartending. The book about Rudolf Slavik is actually his biography. He came from a poor family and always wanted to travel abroad ...

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Bases Clearing Double
Adapted from a recipe by Sandy Levine, The Oakland, ...

Benicio Del Toro
Michael S. Gatlin, Outliers Eatery, Portland, Maine, USA
“Outliers Eatery in Portland Maine has a large collection of Ralph Steadman paintings. The owner and I are both Hunter Thompson fans. All the drinks have names in reference to Hunter. ...

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Bikers Grove
Adapted from a recipe by Jen Riley, Red House/Le Tiki ...

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Bitter Stripper
Adapted from a recipe by Dee Allen , 399, Perth, ...

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Bittersweet Symphony Cocktail
Adapted from a recipe by Mariano Garcia Ibañez , ...

Brian Mac Slivovitz
Martin Hudák, Dublin Café, Prešov , Slovakia
“In our bar (Dublin Cafe) we have a lot of guests but only one was actually Irish—Brian Lillis. He sat every day in the same place and drank the same things ...

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Bristol Old Fashioned N°2
Adapted from a recipe by Maxime Hoerth, Le ...

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Bruschetta Martini
Adapted from a recipe by Eric Tecosky, Jones Hollywood, West ...

Cave Creek
Nate Dumas, The Shanty (New York Distilling Co.), Brooklyn, NY, USA
“Allen Katz and I were working on some recipes to use to promote New York Distilling Company's Mister Katz's Rock & Rye . . . The basic idea: ...

Colleen Bawn Knickebein
Frederic Yarm, Loyal Nine, Cambridge, MA, USA
“I was introduced to the Colleen Bawn by Misty Kalkofen at Green Street Grill before her days at Drink and beyond; this gem from Edward Spencer's The Flowing Bowl quickly became one ...

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CuCuJulio
Adapted from a recipe by Francesco Cione, Caffè Baglioni at the ...

Dom's Bomb
Ankit Dabral, Conservatory, Melbourne, Australia.
“The whole idea for this drink originated from a documentary I watched on the Ancient Spice Route. I wanted to connect dots and merge two of my favorite eras, the ancient world and Middle Ages, ...

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El Habano
Adapted from a recipe by Julien Lopez, Papa Doble, Montpellier, ...

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Fall Classic
Adapted from a recipe by Bob Brunner, Paragon Restaurant & ...

Fool's Gold
Jen Ackrill, Top of Waikiki, Honolulu, HI, USA
“I love stirred cocktails, love them and I think there is a finesse necessary to build a beautifully simple spirit driven cocktail that tells a story and keeps you interested from ...

Foraged Manhattan
Adapted from a recipe by Victoria D’amato-Moran, San Francisco. (Picture by Lou-Bustamante)
“I belong to the San Francisco Mycological Society. My grandfather was an original member ...

Foreword
Adapted from a recipe by Nick Caputo, Eight Bar, Falmouth, UK.
“Created by me, Nick Caputo for the UK Cask Roadshow finals. Simple and inspired by the Last Word. Works with many tequilas, not just Ocho. The first taste gives the ...

Fosbury Flip
Adapted from a recipe by Adam Elmegirab, Mim Bar & Lounge, Aberdeen, Scotland.
“Winning original Drambuie drink created for the Drambuie UK Cocktail Competition 2010. The drink was named after a mythical story I created whilst waiting to present my ...

Freetown Forever
Adapted from a recipe by Lars Erik Lyndgaard Schmidt, Byens Lys, Christiana, Copenhagen.
eMail to Lars, December 1, 2011: FYI: I was just interviewed by the NY Times about drinks with weird ingredients and I forwarded your recipe to them ...

French Governor
Omer Gazit-Shalev, 223, Tel-Aviv, Israel
“Inspired by Jose Leon Bouteiller, a Frenchman and one of the Bacardi founders. Basically the cocktail is my answer to the question what would have happened if Bouteiller had been controlling the company, and become ...

Full Blood
Michael Gatlin, Evo, Portland, Maine, USA
“I run the bar program at Evo, a Mediterranean restaurant in downtown Portland that specializes in exotic recipes from the Levantine region. In creating the menu my aim was to bring some of the ...

Gianni in Abu Dhabi
Giacomo Ellena, Lacerba, Milan, Italy
“I created this cocktail for a friend of mine (Gianni) who left Italy to start a new life in Abu Dhabi. I tried to mix all his favorite flavors, making something perfect for ...

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Golden Prestige
Adapted from a recipe by Nicolas Michel, the bar at ...

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Good Night Sazerac
Adapted from a recipe by Leonardo Leuci, Jerry ...

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Grace Note
Adapted from a recipe by Seth Bregman , Bardo Cocktails, ...

Grass Kilt
Adapted from a recipe by Brian Miller, formerly of Death & Company, New York City.
“I got inspired to make this drink through a friend who came back from Puerto Rico and told me stories of how everyone in his ...

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Green Hornet
Adapted from a recipe by Jesper Strauss, ABSURT Cocktails , ...

Gutter Garden
Chris Stanley, Catherine Lombardi, New Brunswick, New Jersey, USA.
“When devising this cocktail for spring season I wanted to put forth a bitter cocktail with the potential for a wide appeal.
“In addition to being a great standalone amaro, I have ...

Here's Johnnie
Adapted from a recipe by Bas Verhoeven, Cocktailbar Mundial, Eindhoven, Netherlands.
“A cocktail with an amazing taste that ticks all the boxes. Created with the philosophy less is more, the few ingredients combine amazingly well. This has made it a ...

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Idle Hands
Adapted from a recipe by Payman Bahmani, PDT, New York....

Inkwell
Ryan Haile, Bocanova, Oakland, CA, USA
“I like the idea of shrubs. That sharp acidity with those notes of savory. The balsamic, simple, and grapefruit juice recreate that for me. Johnny Drum is a savory whiskey to me, which could ...

Jack And Ale Pie
Robert Merjavy, Kings Grill At The Best Western Premier Queen Hotel, Chester, Cheshire, England, UK
“Jack And Ale Pie is a drink for the men but drastically favorite by the women as it is enormously tasty. The only ...

Japanese Mule
Adapted from a recipe by Moses Laboy, Red Rooster, New York City.
“This is my contemporary play on the Moscow Mule and the Gin-gin. I developed this cocktail a little over a year and a half ago and it has ...

Keen-A On You
Donny Clutterbuck, Good Luck, Rochester, NY, USA
“I've been putting damn near everything into the daiquiri build structure, and this has been one of my absolute favorites. I love the complexity that a high-proof, whiskey-like, grape- and floral-tasting cognac ...

Kirsch Cosmo
Adapted from a recipe by Hannah Lanfear, Boisdale, London, UK.
“I discovered this cocktail one night when I insisted on emptying my speed rail and replacing it with kirsch, determined that it could improve or rival any white spirit cocktail, ...

Adapted from a recipe by Erika Joyner, Salt of the Earth, Pittsburgh, PA.
“The Krampus cocktail is a surprising bright red treat. At first you think the cocktail might be too sweet, then the Campari comes in and cuts it. Then ...

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La Croix Elixir
Adapted from a recipe by Humberto Marques, 1105 Cocktail ...

Adapted from a recipe by Tess Posthumus, Door 74, Amsterdam.
“The Japanese whisky distillers don't make blends with whiskies other than from the same company. They don't work together with different distillers and ...

Last Caress
Adapted from a recipe by Dan Carlson, Saul, Brooklyn, NY.
“This one is surprisingly smooth and plays cat and mouse with your mind and palate. At first when you think it’s boozy, it softens; you think it's crisp and clean, ...

Leaving Manhattan
Adapted from a recipe by Joanne Spiegel, Mercury Bar West, New York City.
“Leaving Manhattan, as you know, won first place in the final for the Woodford Reserve Manhattan Experience. ...

Adapted from a recipe by Lee Peare, Harry’s on the Green, Dublin, Ireland.
“I got the idea whilst drinking a Pegu Club in a bar in Scotland on a surf trip. It was a cold foggy day with the fire lighting. ...

Adapted from a recipe by Tim Robinson, Twist London Ltd, London, UK.
“This drink varies wildly with the amount of smoke you use, so go easy at first... You're looking for smoky undertones, not a bonfire night.” Tim Robinson....

Midnight's Bass Drop
Adapted from a recipe by Rick Tose, Rolador, Newcastle NSW, Australia.
“This drink can either be stirred down or blazed, which is pretty cool. If it was blazed I'd usually scorch 3 coffee beans and set them in a ...

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Minty Silk
Adapted from a recipe by Diana Haider, The Parlour , ...

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Mont Blanc Cocktail
Adapted from a recipe by Lee Morris, The Alchemist, ...

Negroni Svegliato
Salvatore Calabrese, Salvatore at Playboy, London, UK
“Inspired by The City That Never Sleeps, this is one of a selection of speciality cocktails created especially for my Bar in Las Vegas ...

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Not Coming Home
Adapted from a recipe by Tim Rabior, Oddfellows, Miami ...

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Paradise Punch
Adapted from a recipe by Cynthia Turner, Imperial Life, Asheville, ...

Perfect Tickler
Adapted from a recipe by Carol Donovan, Intoxicatingly Fun Cocktails, Chicago, IL.
“I tried this with different flowers, and liked it with lavender, but the rose allowed for a beautiful ...

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Queen Anne’s Revenge
Adapted from a recipe by Anthony DeSerio, Coastal ...

Raucherkerzen
Caleb Linton, Berlyn, Brooklyn, USA
“I wanted to create a wintry but still good year-round cocktail using two of my favorite spirits, each of which has a very distinct and strong flavor profile. The molasses and the peat come together to ...

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Red Thorn Cocktail
Adapted from a recipe by Takumi Watanabe, The Sailing ...

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Sazeroni
Adapted from a recipe by René Förster, Twist Cocktail Bar, Innside, ...

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Siam Saoco
Adapted from a recipe by Iain McPherson, Panda and Sons, ...

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Smokey Ol' Scribe
Adapted from a recipe by Tim Robinson, Twist, London.
“This ...

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Spanish Inquisition
Adapted from a recipe by Scott Diaz, Elliott's Oyster ...

Spanish Leather
Courtney Randall, Vito's, Seattle, WA, USA
“I came up with this drink while considering how Ancho Reyes would play off of gin. The brandy helps smooth out the rougher edges and plays nicely with the sherry.” Courtney Randall
...

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St. Joseph's
Adapted from a recipe by Chris Hannah, French 75 Bar ...

Stepford Sister
Jon Hughes, Bramble Bar & Lounge, Edinburgh, UK
“For a long time, I’d wanted to create something zippy and refreshing for that perfect afternoon aperitivo moment and also to work in that old tradition of-equal-parts recipes that gave us drinks ...

Taco Truck
Beau DuBois, Corner Door (Culver City), L.A. USA
“This is one of my favorite Negroni variations we’ve offered at The Corner Door. When I designed the cocktail, I was thinking, “I love Mezcal and I love a good Negroni. Now, ...

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The Charter Oak Cocktail
Adapted from a recipe by David A. Roth, ...

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The Emperor
Adapted from a recipe by Valdez Campos, Manifesto, Kansas City, ...

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The Gentlemen's Secret
Adapted from a recipe by Giuseppe Santamaria, Ohla Hotel ...

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The Trainspotter
Adapted from a recipe by Thomas Newcomb, The Continental Room, ...

Treuse or Dare
John Staley, El Dorado Kitchen, Sonoma, CA, USA
“My hope is to expose as many people to Chartreuse as possible. From the stolid scotch drinker to the dirty goose enthusiast. Even offering it up to the young-uns in search ...

See more of this year’s 101 Best New Cocktails HERE Click HERE to submit your recipe for a chance to be included in an upcoming list.
Trinity Avenue
Adapted from a recipe by Mark Holmes, Vanilla Rooms, Cardiff, ...

Trott On
Adapted from a recipe by Nick Koumbarakis, Orphanage, Cape Town, Western Province, South Africa.
“I serve the drink accompanied with a side serving of high quality dark chocolate and orange ...

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Vakantie
Adapted from a recipe by Cynthia Turner, The Magnetic Field, Asheville, ...

Voodoo Vie
Bystrik Uko, Oblix Bar, London, UK
“Another interpretation of a world famous cocktail, the Mai Tai. If you are looking for a new mystic rum classic cocktail, definitely you should try this. And the Banana and Cinnamon Shrub is so ...

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War Of The Roses
Nick Caputo, The Priory Tavern, London
“A modern take ...

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Ward 9
Adapted from a recipe by Jinjur Van Vogelpoel, Red House, ...

West Indies Pearter
Michael Stringer, Black Leaf Events, London, England, UK
“I created this cocktail on behalf of Guinness for the launch of their new Brewer’s Project which bring back to life the Guinness Porters. The West Indies Pearter is complex yet ...

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Where There's Smoke There's Fire
Adapted from a recipe by Leslie Ross, ...

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Wildbret
Adapted from a recipe by Reinhard Pohorec, The American Bar at ...

World Traveler
Frank Caiafa, Peacock Alley, Waldorf=Astoria, New York, NY, USA
“Created for a guest’s event, this intriguing tipple turned out to be an unintentional nod to the Old Bar. With its Holland Gin and French Vermouth and Italian Bitter (Fernet), along ...

“In the morning all the ashtrays would be full of butts and the wastebaskets would hold piles of crumpled copy paper and empty applejack bottles. Whenever I see a bottle of applejack I think of the Hauptmann trial.” ...

"Cocktail-drinking has a peculiar charm of its own which lifts it above drinking as otherwise practised. Your confirmed cocktail-drinker is not to be confused with the ordinary sot. He is a true artist. With what exquisite feeling will he graduate ...

“To have the correct flavor a Cocktail should be freshly made, and should contain that most delightful, aromatic tonic Dr. Siegert’s Angostura. The Bitters that gave birth to the Cocktail.” Advertisement for Angostura Bitters, Life Magazine, 1904....

“Since I had been honored to be Special Secretary, to be of assistance in speaking and writing Spanish, I suggested that we take a drink of our national appetizer, the famous tequila, which is a liquor made of agave in ...

We see the first verse of this poem quite often, but it's seldom we see the whole thing, right? (I love the Old-Fashioned verse best, I think.)
A DRINK WITH SOMETHING IN IT
by Ogden Nash
There is something about a Martini,...

“He was extremely desirous I should enjoy a glass of cocktail at his expense; and on my declining, he appeared to have half a mind to recommence his quarrelsome behavior; but suddenly taking up his coat, he vanished ...

I think that this name means something akin to "In Search of the Lost Orange." It probably rolled under the table or something. The recipe was sent to me by a certain Richard Privette who said that the drink was ...

Three sailors, in a Broadway bar, were partaking somewhat festively of strange.-looking drinks. Regular patrons, having beverages of the ordinary sort, looked on curiously while the fearless tars hoisted frequent glasses containing each a liquid combination that was milky white ...

“If you want a bad cocktail it may be had at Kansas City. It retains the frontier fierceness. It is made up like a real estate boom foaming with enthusiasm, or a prairie blizzard foul with the dust it makes. ...

“I slid a Plymouth English Gin martini in front of August, two olives. Not the most expensive gin but really a strong choice for a martini. August took a sip and nodded in approval. I poured another one for myself.” ...

“‘A very agreeable change has taken place in the pastoral visiting of clergymen. Formerly the parson used to lecture his charge, and unite with them in long and wearisome prayer. Now he comes with a gay and debonnaire bearing, mashes ...

After-Dinner Sazerac
Adapted from a recipe by Giancarlo Quiroz Jesus, Corner Bar,Auckland,New Zealand.
“This cocktail was a semi-finalist for the New Zealand Suntory Cup Cocktail Competition 2010, chosen out of 100. Easy to drink and make, definitely the cocktail after a well ...

Because of blue laws it is illegal to drink beer containing more than 6% alcohol by volume in Alabama. Violators can be fined $1,000 and face up to a year in an Alabama Slammer.
30 ml (1 oz) sloe gin
30 ml ...

“[The Queen Mother] had a considerable capacity—champagne was her favourite drink and gin and Dubonnet—but she never regarded Dubonnet as being alcoholic. She had an unquenchable appetite for life, shall we put it that way.” Nick Witchell, BBC's ...

Excerpted from the Annual Manual for Bartenders: 2011
Andy is the head bartender at Atlantic City’s Ducktown Tavern. He has 21 years of bartending and beverage management experience, he’s an expert in customer care, and he’s a writer who has ...

Anthony DeSerio, Old Saybrook, CT., was one of the Fabulous Bartenders who were Highlighted in the 2011 Annual Manual for Bartenders.
If you’d like to see who has been honored in the 2012 edition, you can get ...

“On my night off I went visiting a few places—busman’s holiday. In one place, the young bartender approached me for the order. He said he could make any kind of drink I wanted. So just for the fun of it ...

Art vs Crafts
By gaz regan
A Blog Posting Commissioned by Absolut Vodka
#MeetPerfection
I’ve always wondered about the difference between art and crafts, so I questioned a few people about it recently, and it turns out that the main difference is that crafts ...

Adapted from a recipe by Jo-Jo Valenzuela, Ris, Washington, D.C.
“I wanted to create a simple cocktail that has fall written all over it. Denise, a regular of mine, was the first to try the drink and named it Autumn Breeze. ...

A Lesson in Sports
In 1990 I was a manager at The North Star Pub in Manhattan's South Street Seaport. It was probably the best job I ever had in the industry. I worked alongside Deven Black, the GM, who taught ...

The following article originally appeared in March, 2009
I recently got a letter from a guy who reads my San Fran Chron column and was looking for a bit of advice:
"I'm an old-school guy and I love Bourbon and Branch. Any ...

Bitter Bite
Adapted from a recipe by Daniel-Grigore Mostenaru, Bla Lounge @ Radisson Blu, Bucharest, Romania.
“This baby has a good new feel, and this sort of combinations gives a new perspective on the sour type drink.” Daniel-Grigore Mostenaru.
60 minutes Beefeater ...

This Blast from the Past was one of three advertorials I wrote for my good friends at Campari, circa 2001
Bring Rome Home for the Holidays
“Life isn't always what one likes, is it?” So spake street-smart American newspaperman Joe Bradley, played ...

This Blast from the Past originally appeared in Cheers magazine, circa 2007.
The Aztec's Mark
On average about fifty new cocktail recipes make their way to my e-mail in-box every week. I look at every one of them, and they ...

Here's an article involving CÎroc vodka that I wrote in 2005, around the time it was first launched in the USA. It was published in Entree magazine.
The Cocktailian in the Country
Winter marks down-time for Cocktails in the Country, the two-day ...

This piece was written for the Museum of the American Cocktail's web site in 2005, and it marks the occasion on which I first discovered that Dave Wondrich is such a cheap bastard. Don't get me wrong, though. I love ...

Adapted from a recipe by Kathy Casey, Liquid Kitchen,Seattle.
“I created this exotic libation for the Chameleon Club at the Abu Dhabi Fairmont in the UAE. I wanted to pull together all the influences and flavors of the area, from the ...

In Valentine's Manual of Old New York, a 1923 book, edited by Henry Collins Brown, there’s a whole chapter written by William F. Mulhall, a bartender at New York's Hoffman House from 1882 until the early 1900s. Mulhall had great ...

Adapted from a recipe by Adam James McGurk, Hawksmoor, Seven Dials,London.
“The intention behind this drink was to create an accessible drink to introduce people to scotch. The 10-year-old Glenmorangie works well as it is, in itself, an accessible whisky, light ...

This is one of 2011's 101 Best New Cocktails.
Click HERE to submit your recipe if you'd like a chance to be included in next year's honorees.
Cinquecento
Adapted from a recipe by Fredo Ceraso, Loungerati.com,Brooklyn,NY. Picture ...

"’Do cocktails go with cigarettes . . . ?’
‘They've been known to. But, Salina, don't profess to be shocked at cocktails,’ I protested. ‘I'll wager that you have sipped the sugar at the bottom of toddy ...

This column originally appeared in The San Francisco Chronicle, 2012
Combustible Edison
I was in Boston a few weeks back, attending the first annual Boston Cocktail Summit. It was a grand affair that culminated, from my point of view, in me being ...

This is one of 2011's 101 Best New Cocktails.
Click HERE to submit your recipe if you'd like a chance to be included in next year's honorees.
Coral Reef
Adapted from a recipe by Lyn Farmer, Silversea ...

This is one of 2011's 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year's list.
Cortez the Killer
Adapted from a recipe by Brent Butler, Blackbird,San Francisco.
After ...

This is one of 2011's 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year's list.
Decolletage
Adapted from a recipe by Chris Hannah, French 75 Bar,New Orleans.
“When ...

I learned the following concept from one of Eckart Tolle's books, though I can't for the life of me remember which one, so I'm going to paraphrase his thoughts.
Tolle said that, as you walk down the path of life ...

“Such was his addiction to wine, that he occasionally suffered its treacherous influence to obtain complete mastery of his reason; and indeed he was often heard to praise the cold and foggy climate of Holland, as the best ...

This is one of 2011's 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year's list.
El Oso
Adapted from a recipe by Brendan Dorr, B&O American Brasserie, ...

Eleven Reasons that Lists are So Popular
1. Lists are nothing more than sentences that don’t need paragraphs in order to survive.
2. Sometimes lists get out of order
3. This item, for instance, should be number 7, but it pushed its ...

This is one of 2011's 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year's list.
First Class
Adapted from a recipe by Frank Caiafa, Peacock Alley Restaurant, ...

The following approximate yields are a result of around five years of noting how much juice I squeezed from each fruit, and arriving at an average.
1 grapefruit yields 6 ounces juice
1 lemon yields 1½ ounces juice
1 lime yields 1 ounce ...

The fabulous folk at G"vine are working me so darned hard I've hardly time to post this, so please excuse lack of commentary--I'll just fill this page with pictures of the goings-on here in Cognac. Last night I had to ...

A Case for Stronger Martinis
Kingsley Amis, author of Lucky Jim among other notable books, and father of prevalent author, Martin Amis, seemed to disagree with Bernard DeVoto’s declaration that martinis couldn’t be kept in the refrigerator, although, to be fair, ...

I've a feeling that this booklet probably dates back to the 1960s though there's no date on it anywhere. Glenmore Gin, though, which is mentioned here, didn't hit the market until 1959, so . . .
You can trace the roots ...

"A dashing young yachtsman sang a dainty French melody, taught him by a peasant girl at Biarritz; another member of the party told a story with a droll climax. All drank to the life that hurried past. Ultimately, everybody at ...

“‘Do you take trade dollars at par?’ asked a stranger of a bar-keeper in a Main Street saloon this morning.
‘Certainly; take anything,’ replied the accommodating tumbler- slinger.
‘ Well, then, give me some whisky,’ said ...

I've been reading The Art of Happiness by The Dalai Lama recently, and it occurred to me that being happy, and making other people happy, is something that bartenders might want to focus on. After all, when we're ...

“The legend of St. Urho says [he] chased the grasshoppers out of ancient Finland, thus saving the grape crop and the jobs of Finnish vineyard workers. He did this by uttering the phrase: "Heinäsirkka, heinäsirkka, mene täältä hiiteen" ...

I've often told the story about the dark and stormy day back in the 90s when I received an email from a friend that prompted me to see the beauty in the rain, rather than being miserable because of it. ...

Guests Who Violated The Custom
"The cocktail hour was sacred as a respite from work. Roosevelt called it the "children's hour"; serious discussion ceased and the talk turned light and even frivolous. Guests who violated the custom were quickly made ...

The Luverly Eliana Martins Pessanha, aka Miss Rio, took us on a tour of cachaca bars yesterday to help celebrate Salvatore Calabrese's birthday.
It was a World Class Bar Crawl!
We Started out at the ...

"On hearing a customer in dispute with the bartender, Mencken wrote, "It was the jackass who did all the talking . . . He was displeased, it appeared, with the manner in which his beverage had been mixed. In the ...

I picked up a 4-pack of Fentimans Dandelion and Burdock last week. Never heard of Dandelion and Burdock? It's a fabulous flavor of soda-pop that takes me right back to being a kid again. That's a pretty long way to ...

“[At the Brooklyn bar] we were taught to build cocktails with our heart in place, to close our eyes and visualize ourselves as being content. And when we make a drink we remember that it's a privilege to do what ...

(excerpted from the bartender's GIN compendium.)
I worked at the North Star Pub in New York’s South Street Seaport for almost exactly four years, starting in February, 1988. They were four of my favorite years in the business, though I seldom ...

Adapted from a recipe found in Ted Saucier’s Bottoms Up, 1951.
“Courtesy Detroit Athletic Club, Detroit. ‘This cocktail was introduced around here about thirty years ago by Frank Fogarty, who was very well known in vaudelville. He was called the ‘Dublin ...

"’What would you do, Anastasio,’ cried Francisco, in a speculative vein, ‘if you had a thousand dollars?’ . . . ‘I 'd just sit down on the shore,’ drawled he, ‘and let them bring me tequila from the first day ...

I'm in the middle of cateloguing over 500 books so I'll update this page from time to time. Bear with me, please.
Click the links below to see pretty pictures of the books I've accumulated over the years...

Name: Devin Cross
City and Country: Cape Town, South Africa
Bar/Restaurant where you work: Bascule at the Cape Grace, Cape Town, South Africa
What’s the best thing you learned at high school?
Money ...

What’s the best thing you learned at high school?
Relationships. leadership,
What’s your favorite non-bartender-related book?
Scientific Divulgation by Eduardo Punset
What spirit do you like to turn people on to?
Brandy, Wines. ...

Marek Vojcarcik, Freelance consultant & Mixologist, Bangkok,Thailand
What’s the best thing you learned at high school?
I think it was logical and independent thinking out of the box, except casual knowledge. ...

Neil Sweeney, Gekkos Bar, Frankfurt, Germany
BEST THING LEARNED AT SCHOOL:
Best thing I learned at school, which I have used the most in this job is quite plainly: counting!
FAVOURITE NON-BAR-RELATED ...

Bartending is a Look-at-Me job. There's just no getting away from it. So in this column we're going to take a look at you, and we hope that we'll be asking you some questions that will help us get a ...

Look at You: Carol Donovan
Bartending is a Look-at-Me job. There's just no getting away from it. So in this column we're going to take a look at you, and we hope that we'll be asking you some questions that ...

As you probably know, during America's Great Drought of 1920 - 1933, if you made goo-goo eyes at your doctor, he might just give you a prescription for a bottle of medicinal whiskey. Here's a bottle from our attic--we think ...

Fulfilling Your Guests’ Desires
"An efficient bartender's first aim should be to please his customers, paying particular attention to meet the individual wishes of those whose tastes and desires he has already watched and ascertained; and, with those whose peculiarities he ...

A mindful bartender trusts her intuition. She is primarily focused on what the customer in front of her is doing or saying, or upon the drink she is making, but she is also aware of what’s going on at the ...

A friend asked me recently to recommend some books on spirituality, and this caused me to think hard about what I've been reading in recent years, and which books had had the most impact on me. Here's what I came ...

A friend asked me recently to recommend some books on spirituality, and this caused me to think hard about what I've been reading in recent years, and which books had had the most impact on me. Here's what I came ...

New York Is A Fair Match For Philadelphia
"Indeed, New York is a fair match for Philadelphia as a home city since our old familiar ways have had to be changed to meet conditions created by the good souls who have ...

“Jack Hurley, a traveling man, drops off at a fair-sized town in Kentucky. He desires an appetizer, enters 'the hotel bar and calls for a Manhattan cocktail. The mixer proceeds to put together what he calls a Manhattan. Jack tastes ...

“Situated on the main street of the town [0f Austin, Nevada] is a drinking saloon, bearing the sign of ‘The Sazerac,’ after the famous brand of brandy of that name. This saloon was the resort of a number ...

Partakers Of Intoxicating Liquors
“He declared that that night he dreamed he was in Statuary Hall at midnight, when all the statues came to life and Frances Willard (a famous 19th-century suffragist and national president of Woman's ...

A Good Student Of Human Nature
“A man in our line, to be successful, must be quick, prompt, courteous, able, a good student of human nature, a good dresser, clean, and possessing several more virtues.” New and Improved Illustrated Bartender’s Manual ...

Under the Volcano
“For him life is always just around the corner, in the form of another drink at a new bar.” Under the Volcano: A Novel by Malcolm Lowry, Stephen Spender. Published by HarperCollins, 2000...

The Cocktail Was Not Particularly Refreshing
“Despite the late addition of chopped fresh mint to a blend of melted chocolate, egg yolk, coconut milk, rum, gin, crushed banana, and icing sugar, the cocktail was not particularly refreshing.” Atonement By Ian McEwan. ...

I frequently get emails from bartenders who get upset when they see anyone making specific drinks who use their own recipes, rather than the original formula. Recently I heard from someone who couldn’t stand the thought of making Mai Tais ...

The Sazerac, which dates back to the 1850s, was originally made with a cognac base, but when France suffered the phylloxera epidemic that decimated her vineyards in the late nineteenth century, Americans started using straight rye whiskey instead. After all, ...

“And now, ladies and gentlemen, I present to you one of man’s best friends. No, it’s not the dog—It’s Jimmy Beard, father and mother of cooking in the open, harbinger of hors d’oeuvre, and creator by royal decree ...

"The Egg Testers' Union of New York City have done well to decide that no person shall be considered in good standing as an egg tester who is addicted to strong drink. Sobriety is desirable in every walk of life, ...

Such Conduct Should Not Be Repeated
“Andrew Johnson, most unfortunately for himself, was intoxicated when sworn in as Vice-President of the United States . . . That he admitted his lapse at the outset is evident from the fact ...

Q From Joe Fordham: Do you know where swizz is from? I used it as an exclamation of disappointment when I was a boy growing up in England, “Bloody swizz!” My British dictionary says it comes from swindle but I ...

Here are a couple of testimonials from satisfied people who posted ads in The Weekly Shooter:
“The reach of your newsletter is unbelievable! I received over 230 enquiries in less than five days. Amazing! Your site is most certainly a major ...

“As you enter the door of the club, some girl, dressed, probably, as Martha Washington, will run up and kiss you. This is not because she thinks you are George Washington; it is because she drank that eighth Bronx cocktail ...

“The latest drink, and the one that is all the rage in Saratoga, is the 'Philadelphia cooler.' It was first made by bartender A. D. Kibbe, who has mixed beverages at the United States for fourteen years; but it can ...

The book itself is in good condition, but there are lots of recipes stuck into the book after being cut out from various newspapers and magazines, and a previous owner has written all sorts of stuff within the interior. An ...

The Barkeeper's Face
“You know what a Georgia cocktail is, don't you? Well, it’s rain-water and tanglefoot lightning. Take three fingers deep of tanglefoot and a glass full of the water. Swallow the lightning, heave the ...

Being the Whole and True Story, or Stories, Behind the Creation of the Last True Classic Cocktail to Be Born in the Twentieth Century
Cointreau made her up. That was my conclusion when, after years of trying to track down the ...

“His first experiment was at the Astor House bar in New York, when he went in for a brandy cocktail. To see the waiter mix the cocktail was a sight to remember. It was like conjuring. He dabbed first one ...

“He shuffled up to the bar with a very uncertain step and fixed a glassy eye on the bartender.
‘Say, podner,’ he said, in a voice so husky that it sounded like a whisper, ‘say, podner, I'm dead broke and I've ...

The Complete Education Of A Kentucky Gentleman
"There are three essentials to the complete education of a Kentucky gentleman : 1st. Proper appreciation and respect for two men. 2nd. Thorough knowledge of ...

“The art of cocktail mixing is to so blend the ingredients that no one is evident, but the delicate flavor of each is apparent. Is this the sort of cocktail the man gives you who does it by guesswork ? ...

We are informed that all of England is amused over the assertion of a London newspaper that Sir Eric Geddes, the British Minister of Transport, was once a bartender in the United States. Sir Eric himself is reported to have ...

The Festivals Of Bacchus
“One who saw a good deal of their way of life has written that their chief vice, or debauchery, was that of drunkenness, ‘which they exercise for the most part with brandy. This ...

The First Printed Definition of the word “cocktail,” when used to describe a drink, appeared on May 13, 1806, in The Balance and Columbian Repository, Hudson, NY.
This is how it went down. Verbatim.
To the Editor of the Balance....

Since Dionysius blithe and young inspired old Hellas air
And beat the muses at their game, "with vine leaves in his hair";
Since Wotan quaffed oblivion to Nieblungen gold,
And Thor beside the icy fjord ...

"On the night of the great Baltimore fire [1904] no fewer than fifty five downtown bartenders had to be dragged from their posts of duty by the firemen. Some wept piteously; others fought their way back to the ruins; one, ...

"And here one must say something about the cocktail. To-day it is bad form at a dinner in a private house to have these refreshers served, and more than bad form to partake of them at restaurants. At least this ...

The alcohol levies its tax on the kidneys also, but it is gin that works special havoc on these organs. The oil of juniper, or of the sloe berry, contained in gin is an irritant to the secreting cells of ...

Some customers get on your bloody nerves, right? They get right under your skin. They know how to wind you up, they know how to push your buttons, and if they don't go too far there's not a damned this ...

I read this piece Meanest ol' bartender in Austin dead at 95, by John Kelso on Statesman.com in 1995, and I was struck by the following lines:
If you walked into the Dry Creek Cafe, you knew you'd get verbally ...

“The effects of strong cordial gin, and the effects of opium, it would seem, are precisely alike. The former calcines [heats] the constitution, as it were, by degrees, when exhilarating the animal spirits. The latter acts upon the intellectual system ...

The Original Fish House Punch
The Schuylkill Fishing Company, organized in 1732 as "The Colony in Schuylkill." In 1871" The Colony in Schuylkill " became "State in Schuylkill." The club exists to-day, and is generally spoken of as the "Fish House." ...

The Reckless Teresa
"The daring Teresa! the reckless Teresa! audacious as a woman, invincible as a boy; dancing, flirting, fencing, shooting, swearing, drinking, smoking, fighting Teresa!" In the Carquinez Woods and Other Tales by Bret Harte. Published ...

Casper placed a napkin on top of a silver shaker and rattled it good. Then he carefully began to pour. First, he filled my glass to the brim. The liquor was so cold and pure it gave the impression of ...

The Tradition Of The Great Saloon-Keepers
“Jim Brincker, as a tolerant paternalist, was in the tradition of the great saloon-keepers of pre-prohibition America . . . The general esteem in which Mr. Bricker was held during the ...

The Vilest Poison
"We call it le cafard. The cockroach. It crawls round and round in the brain, and the greater the heat, the monotony, the hardship, the overwork, the over-marching, and the drink—the faster goes the beetle and the more ...

"'These have been the resort of hundreds and thousands, from royalty and nobility down to the poorest pauper and the meanest beggar,' reported the London City Mission magazine in 1870, talking of two pubs on London's Battersea fields. 'Surely if ...

“I judge that the American is more interested in getting drunk than in drinking. That statement may sound paradoxical, but is not. I have rarely seen an American, accustomed to drinking, sip a glass of liquor and show signs of ...

When greeting a guest, it's usually a good idea to ask them how they are feeling. "Hi there, how ya doin' today?" you might say. "I do that," you're probably thinking right now. But do you? Do you really ask ...

"Roanoke, Va., Dec. 16. 1916.-Unmarried men in Virginia not living with their parents can not have shipped to them the quart of whiskey a month allowed under the new prohibition law. Prohibition Commissioner Peters so ruled today on the ground ...

"From Sazerac dc Forge & Fits, Angouleme, France: In France one can drink as much wine and spirits as one wishes. There is no restriction except for absinthe, which is prohibited. Our soldiers get wine with each meal and also ...

“‘Your Imperial Highnesses, I am Scottish by nationality, and am proud that Scotland, among many other virtuous and good things, also produces excellent whisky. I wish your Imperial Highnesses would honour my country and myself by tasting Scotch whisky!' Murad ...

"When does the day turn? Clocks and calendars say midnight, but the man who lives his life by a clock is no better than a robot. Daylight? Letting the sun determine is only slightly less arbitrary. So what? Consciousness? Does ...

Since we shot first the World=Class video to get the competition kick-started, I've been lucky enough to meet entire teams of World Class Bartenders, and I thought we'd take a look back at some of these Bar Heroes....